Chocolate Caramel Coconut Macaroons

Classic Coconut Macaroons filled with a puddle of caramel and drizzled with chocolate

Course Dessert

Cuisine Italian

Prep Time 20

Cook Time 25

Total Time 45

Servings cookies

Calories 114kcal

Preheat oven to 325 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium bowl combine the coconut flakes, sweetened condensed milk, and vanilla. Mix fully and set aside.
Using a hand mixer or a stand mixer beat the egg whites until stiff peaks form. Gently fold the egg whites in the coconut mixer until fully combined.
Scoop about 1 tablespoonful of the mixture onto the prepared baking dish. Leaving about an inch between each cookie. Flatten the cookies so they are about ½ inch thick.
Bake the cookies for 20-25 minutes, rotating the pan often until the edges of the cookies are browned.
Allow the cookies to cool for a couple of minutes and then use your thumb or the back of a spoon to make a small indention in the center of each cookie.

In a medium saucepan combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the mixture turns a medium amber color.
While the sugar cooks warm the heavy cream in the microwave.
When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
Remove from heat and add butter. Whisk until melted and smooth. Let cool.

Allow the caramel to cool slightly and then spoon a small amount of caramel into the indention of each cookie.
Melt the chocolate in the microwave in 15-second intervals until it is a smooth and thin consistency.
Drizzle the chocolate over each cookie.